Recipe by Charmaine Broughton charmainebroughton.com | Styling & Photography by Tamara Léger
When the summer temps are rising, the last thing we want to do is cook over a hot stove. We’d much rather be lounging at the beach, hiking the trails, or gabbing with the gals, and luckily, this summer sandwich recipe is totally perfect for all those things. Pack this satisfying, no-brainer lunch for whatever adventure your day has in store—no oven required.
Prep Time: 15 Minutes
Total Time: 2 Hours 15 Minutes
Makes 8 Wedges
1 large round pumpernickel or sourdough loaf
¼ cup mayonnaise
3 Tbsps Dijon mustard
3 cups slightly packed greens of choice (baby spinach, arugula, or baby kale)
½ lb grilled chicken breast, thinly sliced
1 peach, thinly sliced (skin left on)
1 beefsteak tomato, sliced
½ cucumber, thinly sliced
3 oz crumbled goat cheese
- Cut a round cap off the loaf. Reserve top. Hollow out the inside and top of the loaf to make a bread bowl (leave about ¾-inch of bread inside the crust and on the cap).
- Stir together mayonnaise and mustard. Spread on inside of the bread bowl and inside the cap.
- Place greens on the bottom of the bread bowl. Layer evenly with remaining ingredients. Place the cap back on the sandwich and wrap tightly with plastic wrap. Refrigerate for at least 2 hours or overnight. To serve, remove plastic wrap and cut into 8 wedges.
